Chocolate Silk Pie With Marshmallow Meringue - cooking recipe
Ingredients
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4 (1 ounce) bittersweet chocolate squares
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme, divided
1 (4 ounce) package instant chocolate pudding mix
1 cup milk
9 inches Oreo cookie pie crusts
1 cup Cool Whip Topping, thawed
1 (1 ounce) bittersweet chocolate square, for chocolate curls
Preparation
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In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
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